Download Food Mycology PDF

TitleFood Mycology
TagsProteins Wax Fungus Gene Gene Expression
File Size40.7 MB
Total Pages427
Table of Contents
                            Cover
Title
Copyright
Contents
List of contributors
Preface
Part 1: FUNGI AND LIVING CROPS
Chapter 1: Cross-talk between host and fungus in postharvest situations and its effect on symptom development
Chapter 2: Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy
Part 2: THE FUNGAL SPORE IN FOOD MYCOLOGY
Chapter 3: Spore formation in food-relevant fungi
Chapter 4: Dispersal of fungal spores through the air
Chapter 5: The germinating spore as a contaminating vehicle
Chapter 6: Heat-resistant ascospores
Part 3: FUNGI AND MYCOTOXINS
Chapter 7: Why do fungi produce mycotoxins?
Chapter 8: Mycotoxin producers
Part 4: FUNGI AS HYPERPRODUCERS
Chapter 9: Filamentous fungi as cell factories for metabolite production
Chapter 10: Hyperproduction of enzymes by fungi
Part 5: FUNGAL SPOILAGE: ECOLOGY, GROWTH AND DETECTION
Chapter 11: Association of moulds to foods
Chapter 12: Transport phenomena in fungal colonisation on a food matrix
Chapter 13: Molecular detection and monitoring
Chapter 14: Fungal volatiles: Biomarkers of good and bad food quality
Chapter 15: Wine and fungi – implications of vineyard infections
Chapter 16: Cheese and fermented sausages
Part 6: FUNGI AS FOOD
Chapter 17: The colonizing fungus as a food provider
Chapter 18: Fungal protein for food
Chapter 19: Edible mushrooms: from industrial cultivation to collection from the wild
SUBJECT INDEX
                        

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